Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/42677

TitleComparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage
Author(s)Soares, N.
Silva, Pedro Miguel Peixoto da
Barbosa, Carla
Pinheiro, Rita
Vicente, A. A.
KeywordsSalmon
Chitosan
Anti-microbiological
Flavor diffusion
Sensory analysis
Issue dateFeb-2017
PublisherElsevier B.V.
JournalJournal of Food Engineering
CitationSoares, N.; Silva, Pedro; Barbosa, C.; Pinheiro, Rita; Vicente, António A., Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage. Journal of Food Engineering, 194, 79-86, 2017
Abstract(s)The perishable nature of fish, with an increase in fish consumption in recent years, led to the improvement of fish preservation techniques. Chitosan coatings adds to the traditional water glazing. The effect of a chitosan solution of 1.5% on the sensory properties of Atlantic salmon (Salmo salar) was studied over six months of storage. The sensory properties of the salmon were assessed through the use of a texturometer and a trained panel of judges. Microbiological parameters were studied in the form of Total Volatile Base Nitrogen (TVB-N) and Total Viable Count (TVC) tests. Microbiological analysis showed that chitosan had an anti-microbiological effect on the salmon samples, reducing the number of microorganisms present, while TVB-N values were maitained stable during experiment. Textural Profile Analysis (TPA) was performed and the results showed no significant differences between different coatings regarding texture. Sensory analysis by a trained panel showed that chitosan was a better choice in frozen samples, while in thawed and cooked samples no significant differences existed between chitosan-coated and glazed samples. Flavor diffusion from the chitosan coating was assessed, and analysis of the results showed no correlation between coating type and sample flavor, indicating that no flavor diffusion had occurred.
TypeArticle
URIhttp://hdl.handle.net/1822/42677
DOI10.1016/j.jfoodeng.2016.07.021
ISSN0260-8774
e-ISSN0260-8774
Publisher versionhttp://www.journals.elsevier.com/journal-of-food-engineering/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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